Product Profile of Hydrophilic Emulsifier For Food Industry

Hydrophilic Emulsifier for Food Industry can be used in margarine, butter, shortening oil and oyster sauce as emulsifier. Hydrophilic Emulsifier is used for making cakes to improve batter performance, crumb structure and cake volume. Hydrophilic Emulsifier is used as crystal modifying additive to prevent oil-water separation and prolong the preservation period. Hydrophilic Emulsifier for Food Industry is useful for non-dairy icing and toppings as aerating agent to improve and stabilize foam, resulting soft and creamy textures.

Key Features of Hydrophilic Emulsifier For Food Industry

• Can be used in margarine, butter, shortening oil and oyster sauce as emulsifier and crystal modifying additive to prevent oil-water separation and prolong the preservation period
• Can be used in food baking to make oils and fats dispersed more homogeneously in dough to get higher aeration and produce larger volume of product, fine and supple feeling in mouth
• In cakes it improves batter performance, crumb structure and cake volume
• For Non-Dairy Icing and toppings it acts as aerating agent improves and stabilizes foam resulting soft and creamy textures, increased volume and shelf life
• In plastics it is used as an anti-fog and antistatic agent